John Myers
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Cranberry Buns
The perfect cranberry buns recipe with a picture and simple step-by-step instructions.
Pre-dough
- 125 g Flour
- 150 ml Milk
- 1 tsp Sugar
- 5 g Yeast fresh
dough
- 350 g Flour
- 150 ml Milk
- 5 g Yeast fresh
- 1 pinch Salt
- 1 tablespoon Sugar
- 1 tablespoon Butter
- 1 tablespoon Milk
- 200 g Dried cranberries
- Pre-dough: Process all ingredients into a smooth pre-dough. Let the pre-dough rest at room temperature for about 3 hours.
- Dough: Add all ingredients to the pre-dough and let the food processor knead into a smooth dough in approx. 8-10 minutes.
- Shape the dough into a ball and cover and let rise for approx. 3 hours.
- Now knead the dough again. With a large spoon (size depends on how big you like the rolls), remove pieces of dough and shape into rolls. Then place the dough pieces on a baking sheet lined with baking paper.
- Preheat the electric oven to 220 degrees, put a fireproof bowl with hot salt water in the oven. The steam makes the rolls particularly crispy.
- Bake the rolls on the second rail from the bottom for about 15 minutes until golden with steam. Just before the end of the baking time, brush the rolls with some milk (insider tip), this gives them a beautiful golden color (see pictures).
- The rising time of the dough is important. The longer the raw dough has, the looser the crumb of the rolls will be.
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